Hey ma gorgie porgies,
How are my fellow fab steemers. Oh gosh how I have missed steemit! I am so so soooooo sorry I have not posted for a while. I have had to take a break from cooking as I wasn't very well these past few months. I have been in hospital for emergency treatment and I am fully recovered and feeling good as knew!
I am officially back where I belong now. Yes at home and yes back in the kitchen folks! I have alot of catching up to do with you all, as I have missed sooo much. Well I was in awe posting one of my original pamcooks creations.
Todays recipe is dedicated to the wonderful 
The ingredients Michael chose to inspire my dish was chicken, potatoe and rice. Having thought long and hard I had some interesting ideas from my Indian and British background.
Recently when I went to india I came across these amazing street food stuffed sandwich pakoras with mint chutney, ketchup and potatoe. The coating of the pakora reminded me of potatoe and spam fritters my mum used to make when we were younger. I couldn't even tell you what meat was in the spam ( dont ask, just google). I could never stomach it now, however when I was younger I devoured the fritters. This dish is paying homage to my past and present experiences.
This scrumaliscious recipe will make make 8 small brummie fritter sarnies!
# Ingredients
Rice
1 Chicken Breast
1 Small Red Onion
100g Sweetcorn
1 Small Potatoe
1 Cup of Rice
3 Cups Water
1 TSP Smoked Paprika
1 TSP Salt
1/2 TSP Black Pepper
1 TSP Cumin Seed
2 Cloves
1 Bay Leaf
2 TBSP Oil
Fritter Batter
1 Cup Gram Flour
1 TBSP Baking Powder
1 TBSP Ajwain
1/2 TSP Black Pepper
1 TSP Salt
1 TSP Tumeric
1 TSP Chilli Powder
Bread Fritter
4 Slices White Bread
1 TBSP Mayonnaise
1 TBSP Ketchup
60g Cheese
Fresh Coriander
# Method
Step 1. Wash the rice and place in a bowl.
Step 2. Pour water to cover the uncooked rice and leave to soak for 20 mins( this removes alot of the starch, so the rice will be less sticky).
Step 3. Wash the chicken and cut into small pieces.
Step 4. Peel the potatoe and cut into very small cubes.
Step 5. Peel the onion and dice very finely.
Step 6. Drain the water out the sweetcorn, as I have used the tinned variety.
Step 7. Have ready the Cloves, Salt, Black Pepper, Cumin Seeds, Paprika and Bay leaf and set aside.
Step 8. Place a pan for the rice on a medium heat. Add the oil.
Step 9. Once the oil heats up, add the cumin seeds in the pan to toast and release the cumin aroma.
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Step 10. After the fragrant aroma is released add the red onions.
Step 11. Sweat the onions until they are softened and add the diced potatoe in the pan.
Step 12. Once the potatoe softens, place the chicken pieces to the pan and cook until tender.
Step 13. Now add the sweetcorn to the pan.
Step 14. Followed by the spices.Mix thoroughly.
Step 15. Drain the rice you set aside 20 mins earlier and add the rice to the pan.
Step 16. Add the water.
Step 17. Place the lid over the pot and boil, still on a medium heat for about 12mins.
Step 18. The water will start to evaporate and the rice should start to become softer.
Step 19. Once the water has evaporated the rice should be al dente. Cover with foil and place lid back on and let the rice stand for 5 minutes (the residual heat will cook rice perfectly.)
Step 20. After 5 minutes remove foil and with a fork fluff the rice. Now set aside.
Step 21. In a bowl add gram flour, baking powder, ajwain, black pepper, salt, and chilli powder.
Step 22. Pour the water to make a lighter paste consistency.(The batter shouldn't be too thick, as it will be very stodgy once cooked.But dont make it too runny as it wont stick on the sandwich.)
Step 23. To construct the sarnie fritter take two slices of bread and cut the crusts off.
Step 24. On one side spread mayonnaise. On the other side of the bread spread ketchup.
Step 25. Add some of the cooked rice onto one side of the bread.
Step 26. Add as much or as little fresh coriander you like.
Step 27. Sprinkle some cheese on top of the rice and coriander.
Step 28. Place the other bread on top.Press together, so the fillings is packed tight.
Step 29. Cut in half, now your ready to place in the batter.
Step 30. To fry the fritter sarnies, pour in 2/3 of cooking oil in the frying pan or deep fryer. Place heat on a high tempreture once heated reduce to medium heat.
Step 31. Dip the bread in the batter.
Step 32. Ensure you cover the batter thoroughly over the sandwich.
Step 33. Now carefully place in the oil.
Step 34. After few minutes flip the fritter around to cook the other side. (Fry one at a time for the best result as overcrowded pan can mishape the sarnies.)
Step 35. Once golden brown, remove from the oil and place on a kitchen towel.
There you have pamcooks sensational brummie fritter sarnie.The chicken and rice taste blimmen gorgeous with the coriander, cheese and sauces. It may seem a crazy combo but I found it sooooo yummy ( I asked my biggest critics and I got 10/10 from the bambinos.)The batter really does make it. You would assume the bread may become oily, however the gram flour ensures the oil does not seep in.
You can serve this how you like I cut my sandwiches in to quarters it really displays the filling well.Serve with salad. You can eat it for breakfast, lunch, dinner or a lovely picnic treat! Also I always have a little rice leftover, which I always have for lunch the next day!😁
(Oh and for you guys not from the UK if you are wondering what the term Brummie is, this is what we are called from the region where I am from in the UK.) Lol
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